4.78 from 48 votes
Slow Cooker White Chicken Chili
This healthy and flavorful White Chicken Chili practically makes itself in the slow cooker. Easy, healthy, delicious.
Total Cost $11.59 recipe / $2.89 serving
Servings41.5 cups each
- 1yellow onion$0.32
- 1jalapeño (optional)$0.05
- 1boneless skinless chicken breast (about 3/4 lb.)$2.49
- 16 ozjarsalsa verde$2.89
- 2 -15 ozcansEssential Everyday™ cannellini beans$2.00
- 15 ozcanEssential Everyday™ pinto beans$1.00
- 1Tbspground cumin$0.30
- 1tspdried oregano$0.10
- ¼tspcayenne pepper$0.02
- ¼tspfreshly ground black pepper$0.02
- 2cupsEssential Everyday™ chicken broth$0.85
- 4ozEssential Everyday™ Monterrey Jack cheese shredded$1.39
Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
Drain and rinse the beans, then add them to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper.
Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours.
After four hours, the chicken should be tender and easily shreddable (if not, replace the lid and cook for one more hour). Carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir.
Serve the chili hot topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.